Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 large croissants
- 4 large eggs
- 2 tbsp unsalted butter, divided
- 2 tbsp whole milk
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1/2 cup (2 oz) shredded sharp cheddar cheese
- 1/2 cup (2 oz) shredded Gruyère cheese
- 1 tbsp finely sliced chives (optional)
Do This
- 1. Warm croissants in a 350°F oven for 4–5 minutes.
- 2. Whisk eggs with milk, salt, and pepper until fully combined.
- 3. Melt 1 tbsp butter in a nonstick skillet over low heat.
- 4. Add eggs; stir constantly 4–6 minutes until softly scrambled and glossy.
- 5. Turn off heat; fold in half the cheese so it melts gently.
- 6. Split croissants; spread remaining 1 tbsp butter inside (optional but excellent).
- 7. Fill with eggs, top with remaining cheese, close, and serve immediately.
Why You’ll Love This Recipe
- Soft, custardy eggs: Low heat and steady stirring keep them tender (not dry).
- Maximum melt: Two cheeses give you both flavor and that stretchy, gooey pull.
- Bakery-level croissant vibe at home: A quick warm-up brings back the flaky, buttery texture.
- Fast but special: Feels like a café breakfast in about 15 minutes.
Grocery List
- Produce: Chives (optional)
- Dairy: 4 large eggs, unsalted butter, whole milk, sharp cheddar cheese, Gruyère cheese
- Pantry: Kosher salt, black pepper
Full Ingredients
For the Warm Croissants
- 2 large croissants (about 3–4 oz each)
- 1 tbsp unsalted butter (optional, for spreading inside after toasting)
For the Softly Scrambled Eggs
- 4 large eggs
- 2 tbsp whole milk
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 tbsp unsalted butter (for the pan)
For the Cheese Filling
- 1/2 cup (2 oz) shredded sharp cheddar cheese, divided
- 1/2 cup (2 oz) shredded Gruyère cheese, divided
Optional Finishing
- 1 tbsp finely sliced chives
- Extra black pepper, to taste
Step-by-Step Instructions
Step 1: Preheat the oven and warm the croissants
Preheat your oven to 350°F. Place the croissants directly on the oven rack or on a sheet pan and warm for 4–5 minutes, just until lightly crisp on the outside and soft and fragrant inside. (You’re not trying to toast them hard—just revive that bakery flake.)
Step 2: Mix the eggs for tender, even scrambling
Crack 4 large eggs into a bowl. Add 2 tbsp whole milk, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Whisk until the mixture is completely uniform and a little frothy, with no streaks of white remaining. This helps the eggs cook evenly and stay soft.
Step 3: Set up for low-and-slow eggs
Place a nonstick skillet (8–10 inches works well) over low heat and add 1 tbsp unsalted butter. Let it melt slowly and coat the pan. You want gentle heat here; if the butter starts browning, lower the heat.
Step 4: Scramble gently until glossy and softly set
Pour the egg mixture into the skillet. Using a silicone spatula, stir slowly but constantly, sweeping the eggs across the bottom and around the edges of the pan.
Cook for 4–6 minutes on low heat, stirring the whole time, until the eggs form small, soft curds and look glossy and slightly loose. They should look just a touch underdone in the pan; they’ll finish setting from residual heat.
Step 5: Melt cheese into the eggs without overcooking
Turn off the heat. Immediately fold in half of the cheddar and half of the Gruyère (about 1/4 cup cheddar + 1/4 cup Gruyère). Stir gently until the cheese is mostly melted and the eggs look creamy. If using chives, stir them in now.
Step 6: Split and butter the croissants
Remove the warm croissants from the oven. Carefully slice each one horizontally (like a sandwich), keeping the hinge intact if you like for easier eating.
For extra richness and moisture, spread 1 tbsp unsalted butter total across the cut sides (about 1 1/2 tsp per croissant). This is optional, but it makes the interior especially luscious.
Step 7: Fill, top with cheese, and serve
Divide the scrambled eggs between the croissants, piling them generously on the bottom halves. Sprinkle the remaining cheese on top (the other 1/4 cup cheddar + 1/4 cup Gruyère total). Close the croissants.
Serve immediately while the eggs are soft and the cheese is melty. Add a little extra black pepper on top if you like.
Pro Tips
- Low heat is the secret: Softly scrambled eggs need patience. Keep the burner on low and stir constantly for creamy curds.
- Turn off the heat before the eggs look “done”: If they look perfect in the pan, they’ll be overcooked by the time you eat.
- Shred your own cheese if possible: Pre-shredded cheese often contains anti-caking agents that can melt less smoothly.
- Warm the croissants briefly: A quick 350°F refresh restores flakiness without drying them out.
- Keep it neat: For easier eating, don’t over-slice the croissant—leave a small hinge so the filling stays tucked in.
Variations
- Ham and Swiss: Replace Gruyère with 1/2 cup (2 oz) shredded Swiss and add 4 thin slices (about 2 oz) deli ham tucked under the eggs.
- Spicy breakfast croissant: Add 1 tbsp diced pickled jalapeños and swap cheddar for Pepper Jack.
- Veggie café-style: Add 1/2 cup sautéed spinach (squeeze dry) and 1/4 cup diced tomatoes (seeded) to the eggs right before you add the cheese.
Storage & Make-Ahead
These are best eaten right away for peak flakiness and the softest eggs. If you need to store leftovers, wrap each assembled croissant tightly in foil and refrigerate for up to 2 days.
To reheat, keep it wrapped in foil and warm in a 325°F oven for 12–15 minutes until heated through. For a crisper exterior, unwrap for the last 2 minutes. (Microwaving works in a pinch, but the croissant will soften and lose flake.)
Make-ahead option: Scramble the eggs just until slightly underdone, cool for 10 minutes, refrigerate in an airtight container up to 24 hours, then gently rewarm in a skillet over low heat with 1 tsp butter before assembling.
Nutrition (per serving)
Approximate, per 1 filled croissant (1/2 recipe): 640 calories, 36 g protein, 44 g fat, 30 g carbohydrates, 2 g fiber, 5 g sugar, 980 mg sodium.
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